1. Boil Cauliflower in salted water until tender. Drain and set aside. 2. Dice Onion. 3. Chop Cauliflower. 4. In a Frying pan add the Butter. Heat until Butter is melted. Add the Onion. Stir onion in pan until coated with butter. Add the ¼ cup water and fry until Onion is soft. 5. Add the cooked Cauliflower to the frying pan. Stir until combined. 6. Add Salt and Pepper to taste. 7. Add Eggs. Stir until eggs are cooked.

1. Press Garlic. 2. Mash Garlic and Salt together into a paste 3. Place the garlic and Salt into a large pot and add the Water or Broth. 4. Slowly bring to a boil. 5. Add Caraway, Potatoes, Marjoram, and Butter into the pot and simmer uncovered until Potatoes are tender, about 15 min. 6. Add Black Pepper and Salt to taste if needed. 7. Fry the Bread slices in bacon drippings until golden brown. Place a slice in each soup bowl and ladle the soup over it.

1. Warm the Water in a 4 QT Crockpot on high. 2. Press Garlic. 3. Mash Garlic and Salt together into a paste and put into the Water. 4. Heat on High for 1/2-1 hour. 5. Put the rest of the ingredients in the Crock Pot. 6. Cook on High for an hour or so and then turn to Low and cook all day. 7. When ready, remove the skin and bones from the chicken, return meat to hot pot.

1. Dice onions and put in a bowl. 2. In a large pot on the stove top add 3 Tbsp vegetable oil to pot and heat on medium. Caramelize the onions, stirring occasionally for about 20 minutes. When finished return onions to bowl. 3. Turn the heat up to medium-high and add the remaining 2 Tbsp of vegetable oil. 4. Brown the meat on all sides in pot. 5. Return onions to pot and stir in garlic. Cook about 1 minute. 6. Add the tomato paste and the paprika and cook about 30 seconds, stirring while it cooks. 7. Put the beef stock, caraway, marjoram, salt and pepper into the pot. Cook on stove top until bubbles. 8. Simmer until meat is tender. About 2 1/2 hours

9.Combine flour and cold water in a bowl. One spoonful at a time, whisk mixture into the goulash. Stop when you have reached desired thickness. Cook slowly for 5 more minutes.

1. Mix the egg, the yolk, vinegar and mustard together, using an electrical mixer 2. While mixing, start adding the vegetable oil, drop by drop, until the mixture thickens 3. Add rest of the ingredients (more or less of each depending on your liking) 4. Chill the sauce in the fridge for couple of hours